It is written in "The Oyster's flesh is edible, fertilized, fertilized, renalized, defunct and detoxified." Modern medicine believes that oyster meat also has a function such as hypotensive pressure and vaginal blood. Oysters are fat and smooth, tasteful, nutritious and well known as "milk under the sea." It was analysed that dry oysters contained 45% - 57% protein, 7% - 11% fat and 19% - 38% liver sugar. In addition, it contains a variety of vitamins and nutrients such as calcium, phosphorus, iron and zinc. Calcium is close to one-fold milk, and iron is 21-fold milk, precious food for skin beauty and disease control
Oysters are also known as "há" A mollusc whose body has two cylindrical husks, living in shallow sea mud, fragrance, evaporation from red burning, ash-burning as a drug, also known as “paragus”. The nutritional value 1 and the osteoporosis of the oyster extracts have a significant inhibition on the accumulation of cholesterol, which can reduce the blood resin and TXA2 levels of high-lipid patients, favour insulin distribution and use, and increase the sensitivity of malignant neoplasm cells to radiation and inhibit their growth;2 The abundance of cyanide in the oysters has a significant hepatoacin effect, which is also a good cure for glucosis in the liver during pregnancy;3 The rich trace elements and sugars are essential to the growth and development of the foetus, to the correction of anaemia in pregnant women and to the physical recovery of pregnant women;4 The oysters are also the best foods for calcium, which contain a wealth of phosphorus and which, as a result of the absorption of calcium in the body, are conducive to the absorption of calcium;5 the oysters also contain vitamin B12, which is scarce in general food, and the drilling elements in vitamin B12 are essential for the prevention of malignant anaemia in the blood function of the pregnant mother; and there are many excellent sulfic acids in the ac。
The baked beryllium is a very famous snack on the streets of Guangdong, which is said to consume more than 10,000 pounds per day, showing how popular the Guangdong people are. The practice of roasting storks is simple, so just put garlic cream, peppers, spices, etc., in the newly pried storks, and then roast them directly on the fire. The pelicans are roasted slowly through the coal fire, and the aroma comes down, and the plentiful platinum and the fragrance of garlic are wrapped up in pieces, and the precipitous tofu and lubrication, while the second mouth produces the taste of a plume, chewing with energy, and then swallowing the soup together. It is a plume of plume and juice, which is an unparalleled satisfaction. Adding a little chili doesn't cover up the beauty of pelican meat. It can be both a spicy irritation and a taste of pelican beauty. If there are ovens in the home, the taste can be easily replicated in the home, which is no less delicious than that made in the street. In the hot summer, the family lamented the air conditioners, had iced drinks and beer, had less roasted beaks, had a chat, had a laugh, and I liked it。
It's also called oysters, and it's curious to learn a lecture in high school called "My Uncle Ueller", which is a baked oyster. I didn't see oysters until I graduated to Shenzhen for the first time, and I ate them with carbon. I ate them with the smell of oysters. I ate them with carbon roast, garlic steam, raw food, beads, fried, soup, and so on. I used to mix them in the deep room two days ago. I saw softly made stork eggs, brightened eyes and simple practices, and then made them, first made them while taking pictures, not used to them, didn't feel very good, but it tasted good。
